Ingredients
Dice all the veggies and the ham into 0.5-inch cubes. Brown the butter in a pot and add the onion, celery, carrots, ham, paprika and garlic. Cook for 5-10 minutes, until onion is translucent. Add the broth, salt and potatoes. Cook until potatoes are soft.

Remove half of the potatoes and puree in a food processor. Add it back to the soup. Add the sour cream and cook for 10 minutes. Season with salt and black pepper to taste.